Indian (Gujarati) · breakfast
Methi Thepla Soft, spiced Gujarati flatbreads made from whole wheat flour, yogurt and fresh fenugreek leaves, roasted on a hot tawa. They keep well for days, which makes them a favorite for travel and lunch boxes.
total 40 min
prep 20 min
cook 20 min
servings 12 Keep this recipe Add a copy of Methi Thepla to your Saucepan library.
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Back to 12 servings 2 cup whole wheat flour, plus more for dusting 2 tbsp gram flour (besan), optional 1 cup fresh fenugreek leaves (methi), finely chopped, stems removed 0.25 cup fresh cilantro, finely chopped; optional 1 tsp ginger paste 1 tsp green chili paste, or to taste 1 tsp garlic paste 1 tsp ground turmeric 0.5 tsp red chili powder 1 tsp ground coriander 1 tsp carom seeds (ajwain) 2 tsp sesame seeds, optional 1 tsp sugar, optional; adjust to taste 0.25 tsp asafoetida (hing), a pinch 1 tsp salt, or to taste 0.25 cup plain yogurt, thick 2 tbsp oil, for the dough water, as needed, to knead oil, for roasting
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1 Step 1: Wash the fenugreek leaves well in cool water, drain and dry them, then chop finely and set aside.2 Step 2: Combine the whole wheat flour, gram flour, fenugreek, cilantro, ginger, green chili, garlic, turmeric, red chili powder, ground coriander, carom seeds, sesame seeds, sugar, asafoetida and salt in a large bowl.3 Step 3: Add the yogurt and 2 tablespoons oil, then rub the mixture between your fingers until it looks crumbly.4 Step 4: Add water a little at a time and knead into a semi-stiff, smooth dough. Cover and rest for 10 to 15 minutes.5 Step 5: Divide the dough into 12 small balls. Dust each ball in flour and roll it into a thin circle about 7 to 8 inches across.6 Step 6: Heat a tawa or skillet over medium-high heat. Cook each thepla until small bubbles or faint air pockets appear, about 1 minute.7 Step 7: Flip, spread about 1/2 teaspoon oil over the top and press gently with a spatula. Cook until light brown spots form on the bottom.8 Step 8: Flip again, oil the other side, and cook until both sides are golden with even brown spots. Do not overcook or the thepla will harden as they cool.9 Step 9: Stack the cooked thepla in a roti basket or covered container to keep them soft, then repeat with the remaining dough.getsaucepan.com/r/6b49c955-d290-5c9b-a602-2eddc10b4846
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